Ref: 210
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
SHARE
Ingredients & Prep
600 ml
Water
400 g
Cauliflower chopped
300 g
Parsnips peeled & chopped
160 g
Onion chopped
20 g
Fresh Ginger chopped
2 Garlic clove chopped
2 tsp
Lemon juice
1 Green chilli, de-seeded & chopped
1 tsp
Fennel seeds
1 tsp
coriander seed
1/2 tsp
Turmeric ground
1/2 lemon zest only
1/2 tsp
Pepper white ground
g
Olive oil for cooking shallow
Garnish
sprinkle
Fresh coriander chopped
Method
Step 1
Place onions in a pan with olive oil & cook until soft, add cauliflower, parsnip, ginger, chilli & garlic dry fry in pan for 10 mins stir occasionally.
Step 2
In a separate frying pan dry fry fennel & coriander seeds for 1 min, then grind to a course powder & add to the veg.
Step 3
Add lemon juice, zest, turmeric, water & veg stock cube or gel pot, simmer for 25 mins.
Step 4
Blend mixture with a stick blender of liquidiser add white pepper, blitz again until smooth.
Step 5
Ladle or pour into serving bowls & sprinkle over chopped coriander.
Suggestion & Tips
You could add a little cream at the end if you wished if Vegetarian.